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1
In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
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2
Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
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3
In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
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4
Add 1 egg and 1/4 teaspoon vanilla; beat well.
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5
Stir in melted chocolate and 1/3 cup sour cream.
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6
Spoon mixture over chocolate crust.
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7
In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
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8
Add in 1 egg and 1/2 teaspoon vanilla; beat well.
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9
Stir in pecans; spoon mixture over chocolate layer.
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10
In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
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11
Add in remaining egg; beat well.
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12
Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
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13
Spoon over pecan layer.
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14
Bake in a 325u00b0 oven for 1 hour.
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15
Turn oven off and leave cheesecake in oven 30 minutes.
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16
Open oven door and leave cheesecake in oven for another 30 minutes.
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17
Cool; then cover and chill at least 8 hours.
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18
Remove from pan; spread warm glaze on top.
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19
To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
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20
Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
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21
Remove from heat; stir in remaining ingredients until smooth.
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22
Spread warm glaze over cheesecake.
